基于层次分析法-熵权法评价不同种类黄酒对酒当归饮片的影响

Effect of different rice wine on the quality of wine Angelica sinensis decoction pieces by analytic hierarchy process-entropy weight method

目的结合层次分析法(AHP)-熵权法(EWA)对不同种类黄酒炮制的酒当归饮片进行质量综合评价研究,为其他中药饮片质量评价提供参考。方法对比15批不同种类黄酒的理化性质,包括总糖、非糖固形物、总酸、氨基酸态氮、氧化钙含量、酒精度和pH值,并用其对当归进行炮制,以阿魏酸、多糖、醇溶浸出物、水溶浸出物、总灰分、酸不溶性灰分为评价指标,采用AHP-EWA建立酒当归质量的量化评价模型,并对黄酒理化性质与酒当归饮片质量综合评分进行相关性分析,探究不同种类黄酒对酒当归饮片质量的影响。结果黄酒的总糖、酒精度与其炮制的酒当归饮片质量存在一定相关性。结论黄酒的种类对酒当归饮片质量具有一定影响,采用AHP-EWA确定各指标的权重,提高了酒当归饮片评价结果的可靠性,可为酒当归饮片质量评价研究提供参考。

Objective To evaluate the quality of wine Angelica sinensis decoction pieces processed by different types of rice wine by analytic hierarchy process(AHP)-entropy weight method(EWA),and to provide reference for the quality evaluation of traditional Chinese medicine decoction pieces.Methods The physical and chemical properties of 15 batches of rice wine were compared,including total sugar,non-sugar solid,total acid,amino acid nitrogen,calcium oxide content,alcohol,and pH value.The Angelica sinensis was processed with rice wine,and the evaluation indexes(ferulic acid,polysaccharides,alcohol-soluble extracts,water-soluble extracts,total ash,and acidinsoluble ash)were used to establish a quantitative evaluation model for the quality of wine Angelica sinensis decoction pieces with AHP-EWA.Results There was correlation between the total sugar and alcohol content of the excipient rice wine and the quality of wine Angelica sinensis decoction pieces.Conclusion The type of rice wine has certain influence on the quality of wine Angelica sinensis decoction pieces.AHP-EWA can be used to determine the weight of each index,improve the reliability of the evaluation results,and provide a reference for the quality control of wine Angelica sinensis decoction pieces.